Archaeologists Discover World's Oldest Bread

Read the details here;https://www.cbc.ca/news/technology/oldest-bread-1.3038418

Tiny Rebel Brews Beer From Iceland's Bread Surplus

As the awareness and effort to cut down on waste bread (bread surplus at the bakery) continues to grow; topmost frozen retailer, Iceland, has joined the creative innovation. The use of surplus bread to produce beer is the latest move in the many efforts to curb bread waste. Relying on this, Iceland has teamed up with Tiny Rebel, a Newport-based brewer in the UK, to create beer made from surplus bread. The technique uses bread to substitute some of the malt in the mashing process, thereby using bread to provide some of the sugars needed by yeast for fermentation.  This way, the excess bread is utilized in a very creative way, instead of being thrown away as waste. Read more here.    https://m.bakeryinfo.co.uk/news/fullstory.php/aid/19839/Tiny_Rebel_brews_beer_from_Iceland_92s_surplus_bread.html

Honeywell Group Secures Landmark Judgement Against Ecobank at Supreme Court

In what appears to be its most strenuous legal battle as a corporate legal entity, Honeywell Group (the parent company of Honeywell Flour Mills PLC) has secured a major victory over transnational African financial powerhouse Ecobank. The two business entities have engaged in a protracted legal dispute that dragged on to the Supreme Court. The case was finally settled recently in favour of Honeywell Group at the apex court. The court ruled on the case on July 13, 2018 in which it dismissed Ecobank's appeals against Honeywell for frivolity and wasting of the court's time. Prior to approaching the Supreme Court, Honeywell had won the case at the lower courts, prompting Ecobank to seek appeal.
Coming at this time (tough business climate), this is a great news and huge relief;  not only to the owners and management of Honeywell, but to the baked goods industry and supply chain, being that the group is a major player in the flour milling landscape. Legal disputes are always a distraction to businesses, therefore it gives great relief to end it as quick as possible, so that the distractions and costs could be put behind. We hope Honeywell Flour Mills could ride on the back of this ruling to reposition and refocus her business, to deliver more competition to the supply chain.
https://www.thisdaylive.com/index.php/2018/07/18/ecobank-fails-against-honeywell-as-supreme-court-dismisses-appeals/amp/

Concern For Weather Pushes Wheat Price Up

As bakers in Nigeria grapple with imminent increase on the price of flour (a major ingredient in bread and other baked goods), research by Naija Bakers' Corner shows that the trend is not limited to Nigeria alone, but consistent around the globe.  In countries like United Kingdom,  outlook for flour and butter, two major ingredients in baked products, indicates that prices of these two commodities have been going up since Easter.
Buoyed by change in weather in major wheat producing countries like Russia, the concern for wheat futures continues to push wheat price up around the globe.  "According to United States Department of Agriculture (USDA) forecasts, the Russian crop is down 19% on last season, due to wet spring conditions". Generally, extreme weather conditions around North and Central Europe have had a toll on cereal output, and the impact on flour price is quite comprehensible.  Nigeria being a wheat import-dependent nation, we are likely going to be affected. https://bakeryinfo.co.uk/news/fullstory.php/aid/19772/Margins_threatened_by_rise_in_wheat_and_butter_costs.html

Naija Bakers' Corner Gets New Ownership

Dear Esteemed Bakers/Caterers,
I am delighted to inform you that your best and only online source of baking news in Nigeria, 'Naija Bakers' Corner', now has a  new ownership. I find it difficult to tell you this; in fact I do so with mixed feelings. I have a new interest I'm pursuing elsewhere, which may not give me time to run the blog. I wanted to rest it, but a close friend indicated interest in acquiring it; like me, he believes that the blog has great prospects and is worth keeping alive. Although, I'm handing over, yet, I am not exiting completely, I would still be off and on as a guest blogger. Just that, the editorial content, ownership and adminstration of the blog rests with the new owners. There may be changes along the line, especially on the content; may be there could be rebranding as well. Meanwhile, I want to thank you all wonderful bakers and caterers (both hands-on, and bakers at heart) for your support; because no one writes or publishes for himself, and he has no media platform, who has no readers.
Thank you great bakers for your time.
Stanley Echebiri.

Bakers Brace Up For Review in Flour Price

Feelers from the Nigerian Flour Milling Association, indicate that the price of flour - a major ingredient in the making of bread and other baked products, may be going up  over the next couple of days or weeks (as the case may be). Although, we do not have all the details of the price review, however, news from the grapevine suggests that the price of 50kg bag of flour (that is the standard pack size for flour) may go up with as much as N600. As we understand, the proposed price review by millers is as a result of the harsh operating business climate in Nigeria; the ease of doing business has continued to worsen over the years.
As the industry looks forward to another round of price adjustment, we are sure the bakers are bracing up for the unpleasant news.
Although, increment in price of flour and other ingredients used for baked goods is a burden to bakers, it is also not strange to bakers. However, while bakers would look ahead to adjusting the price of their products to accommodate the change, it is also critical for us to look at other ways to cushion the impact beyond price increment. Bakers should focus a lot on the technical end of the business and see a way they could use it to offset the burden. The following actions would be beneficial to bakers.
I). The use of modern equipment like spiral mixers – to maximise water absorption of flour and also minimize dough loss. This would improve yield or cuts. There could be additional 3 to 5 litres of water to gain when spiral mixer is adopted over dough breaker or milling machine.
2). The use of high quality flour – While high quality flour would result in perfect product and reduced loss, they also have a direct bearing on yield. This is because, good quality flour, is a function of the gluten-forming proteins in the flour. The higher the gluten, the higher the quality and also yield. Technically, the rate of water absorption of flour is twice its protein and about a third its carbohydrates (on a weight-weight basis). In other words, higher gluten results in higher water intake.   There are simple tests we can do to analyse gluten within the bakery. Soon, Naija Bakers' Corner would be promoting Do It Yourself (DIY) culture within the bakery. We would also be running a Do-It-Yourself baking school, utilizing tools like baking webinars on social media to enlighten bakers. Please stay tuned.

CO2 Supply Crisis Now Impacting Bakery Industry in UK

A new report from the United Kingdom indicates that the carbon dioxide supply shortage that has been hampering business operations within the Food and Drink sector in the UK and the rest of rest Europe has also hit the bakery industry. Across the food industry, CO2 is utilized widely in food and drink packaging as a means to enhance storage and increase the shelf life of food products. The principle relies on a modern method of food preservation called Controlled Atmosphere (CA), alongside other well known food preservation methods; like heat treatment (pasteurization), and use of preservatives to extend shelf life.
Termed Modified Atmospheric Packaging (MAP), the process removes oxygen which is a vital ingredient for aerobic spoilage organisms like moulds, which grow on bread, and replace it with a mixture of CO2 and nitrogen. Carbon dioxide inhibits mould growth and activity, while nitrogen acts as filter gas to replace oxygen and prevent pack collapse.
In some Western countries like UK, MAP is widely used in many bakeries, but the case is different in Nigeria. Except for Yale Foods, there are no other bakeries in Nigeria known to employ the technology in their plant. However, while MAP extends the shelf life of bread and other baked products considerably, its ability to do so is in combination with other known preservation methods, including Good Manufacturing practice (GMP) and standard food hygiene and handling.
https://bakeryinfo.co.uk/news/fullstory.php/aid/19752/CO2_supply_crisis_now_impacting_bakery_industry.html